Chili Cheese Twists Recipe
Buttery, flaky puff pastry twists loaded with sharp cheddar, spicy chili flakes, and savory herbs that create an irresistible savory snack perfect for entertaining.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">375g ready-rolled puff pastry sheets (2 sheets)</li><li class="ingredients-single-item">100g mature cheddar cheese, finely grated</li><li class="ingredients-single-item">50g Parmesan cheese, finely grated</li><li class="ingredients-single-item">1-2 tsp red chili flakes (adjust to taste)</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1/2 tsp flaky sea salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pizza cutter</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C/gas mark 6) and line two baking sheets with parchment paper. This high temperature is crucial for creating those beautiful flaky layers in the puff pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix together the grated cheddar, Parmesan, chili flakes, dried oregano, and garlic powder until well combined. The combination of the two cheeses provides both melty texture and sharp flavor, while the herbs and spices add depth.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Unroll one sheet of puff pastry onto a clean, lightly floured work surface, keeping it on its original parchment if possible. Brush the surface lightly with beaten egg, which will act as a glue for your filling and give a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sprinkle half of the cheese and spice mixture evenly over the pastry, gently pressing it down with your palms to adhere. The pressing action is important - it prevents all your delicious filling from falling off during the twisting process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a sharp knife or pizza cutter, cut the pastry sheet into approximately 10 equal strips, about 2cm wide and 25cm long. Clean, decisive cuts will help maintain the pastry's layers and prevent dragging, which can seal the edges and inhibit rising.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take each strip and twist it several times by holding both ends and rotating in opposite directions to create a spiral effect. The tighter the twist, the more defined your final result will be, but don't stretch the pastry too much or it might break.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the twists on the prepared baking sheet, leaving about 3cm between each to allow for expansion. Gently press down the ends onto the parchment to prevent them from unraveling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the process with the second sheet of pastry and remaining cheese mixture to make approximately 20 twists in total.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush each twist lightly with the remaining beaten egg and sprinkle with a little flaky sea salt. The egg wash creates that beautiful golden color, while the salt enhances all the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 12-15 minutes, or until the twists are puffed up and golden brown. The cheese should be bubbling and slightly caramelized in spots. Watch carefully after the 10-minute mark as they can go from perfectly golden to overdone quite quickly due to the cheese content.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool on the baking sheets for 2-3 minutes to set slightly before transferring to a wire rack. This brief cooling period allows the cheese to firm up just enough so the twists hold their shape when moved.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm for the best flavor and texture experience. These twists are at their crispy, flaky best when fresh from the oven, but they're still delicious at room temperature. Store any leftovers in an airtight container for up to 2 days and refresh in a warm oven for a few minutes before serving.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these savoury twists ahead of time for a party?
Yes! You can prepare these cheesy twists up to the twisting stage and refrigerate for up to 24 hours before baking. Alternatively, bake them up to 2 days ahead and refresh in a warm oven for 3-5 minutes before serving. You can also freeze the unbaked twists for up to a month.
What's the best cheese to use for puff pastry twists?
A combination of hard, flavourful cheeses works best - mature cheddar provides rich flavour and good melt, while Parmesan adds salty depth and helps create crispy edges. For variations, try Gruyère, Manchego, or smoked cheeses. Avoid very soft cheeses as they can make the pastry soggy.
How do I get my cheese twists to hold their shape when baking?
For perfectly shaped twists, chill the twisted pastry for 15 minutes before baking, press the ends firmly onto the baking sheet, ensure cheese is pressed well into the pastry, use a sharp knife for clean cuts, and don't overstretch the pastry when twisting. The egg wash also helps seal the shape.
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